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Views: 357
Last updated: 01 Jan 2010

Pumpkin, Butter Bean and Spinach Curry

Recipe by: royalewcheese   
  • (1)
  •   Easy  
  • Ready in: 45 mins
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Reviews  (1)
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Tweaks  (1)
Added to favourites by 9 cook(s)
  • Prep: 10 mins  Cook: 35 mins
  • Serves: 4
Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!

Recipe provided by:

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Ingredients

4 tablespoons vegetable oil
1 large onion, sliced
3 tablespoons curry paste
1 (400g) tin coconut milk
160ml water
450g pumpkin, cut into 2.5cm squares
1 (400g) tin butter beans
salt and pepper to taste
250g frozen spinach, thawed and drained
3 tablespoons chopped fresh coriander

Preparation method

1. Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk, water and pumpkin. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the pumpkin is nearly tender, about 10 minutes.
2. Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and coriander. Simmer a few more minutes to reheat, and serve.

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More Tweaks (1)

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  •     
    Tweak: myriadne Altered ingredient amounts:

    I used 110g butterbeans and 180g butternut squash, 1 tsp of garlic granules instead of an onion.Iused 420g tikka massala sauce.

    Like this tweak? [ YES ]
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›› More Reviews & comments (1)

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  •     

    Review: myriadne

    Lovely mix of ingredients and easy to prepare. Easy to change quotients of vegetables to taste.

    Posted: 01 Jan 2010 Easy

        
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